In North America, pork ribs are commonly cooked with a spice rub and then finished with a barbecue sauce. They are either smoked, grilled or baked till tender which could take two hours or more. I have cooked the ribs in a skillet reducing the cooking time while still maintaining the flavour which comes from the Goan recheado masala. The ribs were succulent, finger licking good and disappeared from the serving platter in no time.

I have used baby back ribs that are much meatier than the side ribs. Marinated them with the spice paste, cooked in a skillet till tender with all the juices absorbed back into the meat. They were caramelized at the end with a dash of oil. A quick way of cooking ribs with the end result truly mouthwatering. The ribs were delicious with a perfect blend of spice and sour. Though my sons don't eat fish with the recheado red paste, they chowed down these ribs relishing every bite.

Baby back ribs are from the loin area; shorter, meaty, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area; large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs. This recipe works well with either of the above two ribs. Once cooked, they can be served as a starter or with the main meal.

Marinated Uncooked Ribs

Goan Spicy Pork Ribs(Serves 6)

Ingredients:1 rack of baby back or side pork ribs (12 ribs)2 tablespoons of oil​1/2 cup watersalt